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DTSTART;TZID=America/Toronto:20250215T183000
DTEND;TZID=America/Toronto:20250215T210000
DTSTAMP:20260425T072612
CREATED:20250121T145119Z
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SUMMARY:SUPPER CLUB: That's Amore by Anthony Sestito
DESCRIPTION:The perfect Valentine’s Day dinner doesn’t ex…\nChef Anthony Sestito\, head chef of Pastaio\, makes some of the best artisanal pasta in the city. But sometimes his extensive experience working in French and Italian fine dining in North America and Italy\, gives him the itch to do something extra special. And what better excuse to show off a little than an exquisite Valentine’s Day dinner for lovers only? A marriage of Chef Anthony’s personal and professional background the menu leans into Italian-inspired dishes\, showcasing favourite local ingredients and a bit of dazzling technique to create an unforgettable meal. \nNote: this meal is envisioned as a series of sharing platters for two\, but we are happy to accommodate singles\, polycules or vegetarians on request.\n—– \nAntipasti \nBurratini with Roasted Ontario Concord Grapes\, Aged Balsamic & Roasted Walnuts\nToasted Herbed Focaccia\nWarm Spiced Olives\nThis dish shows off one of Chef Anthony’s favourite Wisconsin cheeses\, paired with local grapes and homemade focaccia inspired by time spent in Naples learning pizza-making techniques\, \nPrimi \nTruffle + Ricotta Stuffed Pappardelle with Parmigiano Fonduta & Fresh Truffles\nA showstopper of pasta making skill\, a hand-shaped pasta ‘rose’ is stuffed with fresh ricotta\, draped in a light Parmesan cream\, and lavishly adorned with fresh black truffle. \nSecondi \nGrigliata Mista with Roasted Potato & Swiss Chard\nA Florentine-inspired mixed grill that includes beef\, pork\, and chicken cooked over wood to suffuse them with an intoxicating smokiness\, then topped with garlic and rosemary infused olive oil\, and finished with Maldon salt. \nDolci \nRaspberry Tiramisu\nA fun twist on a classic for Valentine’s Day. \n—– \n$89 +HST \n—– \nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto’s finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-thats-amore-by-anthony-sestito/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250215T120000
DTEND;TZID=America/Toronto:20250215T143000
DTSTAMP:20260425T072612
CREATED:20250124T205726Z
LAST-MODIFIED:20250212T130700Z
UID:141737-1739620800-1739629800@dev.thedepanneur.ca
SUMMARY:VALENTINES'S COOKING CLASS: Chocolate-Raspberry-Rose Babka with Alissa Kondogiannis
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nWhat could be more romantic\, more aphrodisiac than the feel of soft\, supple dough under your fingertips\, the heady smell of melting chocolate\, the perfume of roses\, the warm\, moist steam escaping from a freshly baked bread as you ravenously tear it open with your bare hands? Join us this Valentine’s weekend for a fun\, hands-on class making sinfully decadent\, sensually delightful fresh chocolate babka. \nNOTE: This is NOT a couples event – anyone and everyone is welcome to come and make delicious babka with us! \nChocolate and roses\, the quintessential romantic Valentine’s Day combo; for this special class\, Alissa Kondogiannis is crafting an exquisitely festive babka: rose water-infused raspberry jam combined with a decadent dark chocolate filling ribboned throughout tender\, warm braided brioche\, delicately sprinkles with dried rose petals. \nBabka is a sweet\, twisted\, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee\, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine\, savoury or sweet. \nIn this class\, participants will learn to make the yeasted dough essential to babka recipe\, and then the shaping\, folding and glazing techniques that give the babka its signature marbled swirls and gleaming finish. Working from a basic chocolate base\, we will explore several ingredients to customize your perfect babka. There will be fresh-baked chocolate babka to share in class\, and each participant goes home with their own whole unbaked babka to bake at home.\n—– \n$79 +HST \n—–\nAlissa Kondogiannis loved eating challahs and babkas her whole life\, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread\, and show that people don’t have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill\, where she runs a small catering business\, Barnstar Kitchen.\n@barnstarkitchen
URL:https://dev.thedepanneur.ca/event/valentiness-cooking-class-chocolate-raspberry-rose-babka-with-alissa-kondogiannis/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250214T183000
DTEND;TZID=America/Toronto:20250214T183000
DTSTAMP:20260425T072612
CREATED:20250121T002049Z
LAST-MODIFIED:20250214T131429Z
UID:141621-1739557800-1739557800@dev.thedepanneur.ca
SUMMARY:Valentine's Day SUPPER CLUB: Metaphysical Meat Joy by Mikiki
DESCRIPTION:Roses are red\nGender is performative\nLet’s make Valentine’s Day\nLess heteronormative \nThe inimitable Mikiki\, Canada’s sultriest #SlopQueen returns to The Depanneur for their 5th annual Drag Valentine’s Day Dinner. An immersive and interactive food experience unlike any other\, teetering tipsily between drag cabaret\, performance art\, academic lecture\, political protest\, and dinner party. Served in full drag regalia and interspersed with songs\, this collision of high-concept dining and low-brow humour is a Valentine’s Day that is fearless\, funny\, and truly provocative. \nRead more about Mikiki in this feature essay from The Depanneur Cookbook  \nPioneering performance artist Carolee Schneemann and her colleagues first performed Meat Joy at the First Festival of Free Expression in Paris in May of 1964. A group of men and women\, stripped to their underwear\, danced and writhed around with each other on plastic sheeting\, while rubbing raw fish\, chicken\, and sausage\, as well as wet paint\, onto their bodies. The work was simultaneously erotic\, disgusting\, comic\, choreographed\, and spontaneous. Meat Joy was a celebration of the flesh that verged on ecstatic ritual. \nMikiki picks up where this leaves off\, playfully digging into the places where food intersects inwardly with our senses\, memories and identities\, and outwardly with the politics and economics of production and consumption.\n—– \nAmuse bouche (literally); a little something to amuse your mouth. Shiso leaf with puffed rice\, candied chilies and Pop Rocks. \nSome palate cleansing action\, TBD \nChawanmushi (Japanese steamed egg custard) with gravy paint\, sprouted fenugreek seeds and tong ho (chrysanthemum leaves) \nWhitefish poached in kreung (Cambodian yellow curry paste)-infused oil\, with a saltfish & brewis (East Coast hardtack) purée\, dried shrimp & surimi salad \nCzernina (Polish blood soup) with gluten-meat and noodles \nGrass jelly with pork floss cookies \nFoie gras macaron with mincemeat gelée & meat cream \n—– \n$89 +HST \n—– \nMikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). @mkkultra \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.
URL:https://dev.thedepanneur.ca/event/valentines-day-supper-club-metaphysical-meat-joy-by-mikiki/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/01/mikiki-blood-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250209T120000
DTEND;TZID=America/Toronto:20250209T143000
DTSTAMP:20260425T072612
CREATED:20250105T115515Z
LAST-MODIFIED:20250105T115515Z
UID:141448-1739102400-1739111400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Syrian Brunch by Rahaf Alakabani
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nIn late 2016\, The Depanneur & Butler’s Pantry teamed up with the fabulous Syrian cooks from Newcomer Kitchen to host Canada’s first Syrian Brunch Pop-Up\, a sold-out event that reached as far as the pages of SAVEUR Magazine. Since then\, many people have expressed interest in learning some of these fabulous recipes. In this fun\, hands-on class\, talented cook\, musician and co-founder of Newcomer Kitchen\, Rahaf Alakbani will be sharing her favourite recipes and techniques. She will share stories and songs as you delve into a some of the most popular traditional Syrian brunch dishes\, and includes a sitting down to share a meal at the end of the class. \nThe class will focus on the following recipes: \nJazmaz\nThe Syrian version of Levantine shakshuka\, a popular dish of eggs poached in tomatoes\, onions and spices. \nFul\nThis dish of stewed fava beans is traditional breakfast throughout the Middle East\, \nQatayef\nDelicate little yeasted pancakes folded around a sweetened ricotta filling\, drizzles with a fragrant sugar syrup. \nThere will also be a demonstration of how to make labneh (a thickened yogurt-based cheese)\, and tamr mahshi (dates stuffed with walnuts). Brunch will served with za’tar bel zeit (thyme & sesame seasoning mixed with olive oil)\, mukhallal (pickles)\, zeitoun (olives)\, fresh bread\, and chay (tea).\n—– \n$79 +HST \n—–\nRahaf Alakabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children.\n@the_rahaf_kitchen | @haneen_choir_ca
URL:https://dev.thedepanneur.ca/event/cooking-class-syrian-brunch-by-rahaf-alakabani/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/01/NEWCOMER-KITCHEN_DAY-2_DEPANNEUR-COOKBOOK_MARCH-2021-36.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250208T120000
DTEND;TZID=America/Toronto:20250208T143000
DTSTAMP:20260425T072612
CREATED:20250121T165334Z
LAST-MODIFIED:20250205T151352Z
UID:141637-1739016000-1739025000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Ethiopian Injera by Asmait Merhatsion
DESCRIPTION:Anyone who has enjoyed a meal at an Ethiopian or Eritrean restaurant knows that soft\, springy injera\, a fermented sourdough flatbread\, is the centre of the meal. Injera is made with teff\, a tiny\, highly nutritious and gluten-free grain that flourishes in the highlands of Ethiopia. More than just a bread\, injera is also an eating utensil; in Eritrean and Ethiopian cuisine it is used to scoop up the meat and vegetable stews it is served with. A large round injera lines the tray on which the stews are served\, soaking up their juices as the meal progresses. When this edible tablecloth is eaten\, the meal is officially over\, but leftover injera is often incorporated into a variety of breakfast dishes. A versatile grain\, it is also used in baking\, porridges\, and also to brew beer and other beverages. \nIn this fun\, hands-on workshop Asmait Merhatsion will introduce participants to the process of making injera from scratch\, starting with preparing the batter using a special sourdough starter to start the fermentation that gives it its airy\, bubbly texture\, and slightly tangy taste. Everyone will get a chance to make their own injera to take home on the mogogo\, a traditional round griddle. Participants will also learn how to make shiro\, a thick paste of chickpea flour cooked with a blend of spices\, ginger\, garlic\, onion\, and tomato. A light meal will be served with fresh injera along with shiro and another vegetarian stew for everyone to share. We will wrap up the class with a traditional Ethiopian coffee and a tasty teff cookie. Participants will leave with a small package of teff and sourdough starter to take home\, as well as an opportunity to purchase additional homemade Eritrean products prepare by the chef.\n—– \n$79 + HST \n—– \nAsmait Merhatsion was born in Eritrea\, and moved to Canada with her family from Israel in 2022. She started to cook at home at a young age as was typical for girls in her community. When she lived in Israel\, a friend invited Asmait to start teaching cooking workshops with her. From then on she began to work with people from all over the world\, making dishes together every weekend as an extra income source for her family. Here in Canada\, she graduated from Newcomer Kitchen’s food entrepreneurship program\, and now hopes to continue to pursue her favourite thing — cooking — as a way to promote her culture and to start her own business.
URL:https://dev.thedepanneur.ca/event/cooking-class-ethiopian-injera-by-asmait-merhatsion/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/01/injera.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250207T183000
DTEND;TZID=America/Toronto:20250207T210000
DTSTAMP:20260425T072612
CREATED:20250120T214827Z
LAST-MODIFIED:20250120T214827Z
UID:141611-1738953000-1738962000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Afghan Sofra by Frishta Ghafoori
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nFor more than two millennia\, Afghanistan was a place where important trade routes between India\, China\, the Middle East and Europe converged. Marco Polo crossed the country en route to China; Arab travellers and the British passed through on their way to India. A rich culture took hold at this crossroads\, and with it a varied cuisine influenced by that of Persia\, India and Mongolia\, but with style all its own. One symbol of Afghan hospitality is the sofra\, a woven cloth or spread upon which food is served. In a broader sense it has come to mean the kind of convivial family meal associated with Islamic cultures\, and is where we\, half a world away\, get the idiom of ‘putting on a big spread’. Tonight Frishta Ghafoori will share a lovely selection of traditional Afghan dishes\, all infused with this spirit of hospitality.\n—- \nDaal\nStarting with this simple\, comforting red lentil soup with cumin and black pepper is the perfect way to warm up on a chilly winter night. \nBolani Kachalu\nBolani are a style of stuffed\, pan-fried breads from Afghanistan. Similar to Turkish gozleme or Syrian shamborak\, they feature thin dough folded into large\, half-moon shape — in this case filled with a spiced potato mixture — and then griddled until crispy. It’s served with a creamy cilantro and yoghurt chutney. \nChalaw Do Pyaza\nDo pyaza (or dopiaza) is a traditional lamb dish close to the Afghan heart. It gets its name from the Persian for “two onions” because of the combination of the luscious caramelized onion gravy in which the meat is slowly cooked and the bright\, pickled onions which are added at the very end to contrast and complement to the richness of the lamb. It is served with delicate white rice alongside dal masoul\, simply cooked yellow split peas\, and salata\, a refreshing afghan chopped salad with tomatoes\, cucumber\, cilantro\, onion\, and lemon.\nVegetarian: Lobya chalaw – Soft kidney beans cooked in a rich tomato base with caramelized onions. \nCream Roll & Kahwah\nA delicate pastry cylinder stuffed with rich cream is an idea works just about anywhere\, from Hungary (krémes) to France (roulé à la crème) to Japan (kurimukorone). The Afghan version\, with light crispy puff pastry and sweetened whipped cream is dusted with icing sugar and garnished with chopped pistachios. It is served with kahwah\, a fragrant Afghan tea infused with saffron and cardamom. \n—– \n$79 +HST \n—– \n \nFrishta Ghafoori originally hails from Afghanistan and works as a line cook in a Middle Eastern restaurant and loves to explore food from all over the world. Frishta has lived in 6 countries to date\, and her favorite part is trying all the local delicacies. \n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-afghan-sofra-by-frishta-ghafoori/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/01/dopiaza.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250202T100000
DTEND;TZID=America/Toronto:20250202T160000
DTSTAMP:20260425T072612
CREATED:20241228T154531Z
LAST-MODIFIED:20241228T154531Z
UID:141343-1738490400-1738512000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nOne of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia\, fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share!\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-8/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/bread_page_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250201T183000
DTEND;TZID=America/Toronto:20250201T210000
DTSTAMP:20260425T072612
CREATED:20241228T174639Z
LAST-MODIFIED:20241231T171041Z
UID:141351-1738434600-1738443600@dev.thedepanneur.ca
SUMMARY:INDIGENOUS FOOD LAB by Taylor Parker and Matthew Knight-Barton
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, it reminds us that by eating together\, we are connected.  \nThe Depanneur is proud to host the Indigenous Food Lab\, a new monthly residency with Chefs Taylor Parker and Matthew Knight-Barton\, the duo behind The Dep’s acclaimed and subversive Canada Day Supper Clubs.  It is an honour and privilege to offer a space where these chefs can combine their talents to explore the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is their laboratory to explore and experiment with a Canadian concept of terroir – the flavour of a place — to rediscover and redefine what Indigenous food means today. \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever before\, Canada needs to embrace and celebrate its indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \n\n\nRead the profile of Chef Taylor from The Depanneur Cookbook\nTheir sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal showcases a range of wild ingredients harvested by Chef Taylor. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of two veteran fine-dining chefs. \nPay It Forward\nBecause food in general\, and indigenous food in particular\, is inherently political\, this series will also reconnect with The Depanneur’s Pay It Forward program. Developed to support Dashmaawaan Benmaazinjin (They Feed The People) as part of The Depanneur+Bentway 2023 Communal Table dinner series\, Pay It Forward directed donations from dinner guests to provide fresh\, lovingly prepared food to the elderly and unhoused in Toronto’s Indigenous community. Additionally\, two tickets at every IFL dinner are gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table. \nWhy no menu?\n—– \n$99 + HST \n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \nMatthew Anthony Knight-Barton has been cooking and managing kitchens\, venues and events for nearly 20 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist.\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/indigenous-food-lab-by-taylor-parker-and-matthew-knight-barton/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250125T183000
DTEND;TZID=America/Toronto:20250125T210000
DTSTAMP:20260425T072612
CREATED:20250105T105750Z
LAST-MODIFIED:20250122T150056Z
UID:141378-1737829800-1737838800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Losar (Tibetan New Year) by Tsewang Chodon & Lhundup Gyatso
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nLosar is a Tibetan word that means New Year; lo meaning ‘year’ and sar meaning ‘new’. Tibetan New Year always falls on a new moon in the first two solar terms (one of the twenty-four periods in traditional Chinese lunisolar calendars that begins with the winter solstice). The observation of the new year involves eight main activities such as: cleaning the house\, eating reunion dinner\, exorcising ghosts\, offering sacrifices\, fetching water\, visiting neighbors\, hanging prayer flags\, and burning pine branches. Like any important festivity\, there are special New Years foods to enjoy. Join Tsewang Chodon & Lhundup Gyatso of TC’s Tibetan Momo\, for a taste of traditional Tibetan fare\, all made with local\, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets. \nIt’s hardly surprising that Tibet’s cold\, windy plateau has evolved a hearty\, warming cuisine perfect for winter weather. Momos — hearty dumplings of simple dough wrapped around delectable fillings\, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact\, momos are well-loved in many of the countries around the Himalayas\, with countless variations in ingredients\, appearance and names. But especially in Tibet\, momos are not just food; they are also symbols of festivity and celebration. They are served during important social occasions like marriages\, New Years and other special family gatherings.\n—– \nKhapse with Po Cha\nThese lightly-sweet\, crispy\, fried cookies are traditionally served to kick off a New Years celebration. They will be served with one of the most distinctive Tibetan beverages\, Po Cha (butter tea) a rich\, savoury tea mixed with butter (traditionally yak butter\, alas not available in Canada)\, milk and salt. \nTibetan Lentil Soup\nPiping hot\, hearty lentil broth with subtle curry spices\, served with some of TC’s homemade kimchi on the side. \nKotey Momos [meat & vegan]\nThese momos feature an organic flour dough that is elegantly shaped by hand\, then steamed and pan-fried (kotey) for an extra special bit of golden crust. There will be 4 kinds of momos (2 meat\, 2 vegetarian) for sharing: beef & onion\, chicken\, mixed vegetable\, and potato & spinach — a generous helping of 8 momos per person. The momos are served with Drang Tsal (a tangy pickled cabbage salad)\, TC’s fabulous homemade hot sauce\, and soy sauce for dipping. \nDre-Sil with Qiabadi\nA very traditional New Year’s dish\, symbolizing good luck and happiness in the year ahead. Steamed rice is mixed with butter and a mixture of dried fruits\, and served with fresh yogurt. It is accompanied by Qiabadi (Tibetan sweet tea)\, Sweet black tea with ginger \n—– \n$79 +HST \n—– \nFrom a young age\, Tsewang Chodon has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. These days\, together with her partner Lhundup Gyatso\, they share traditional Tibetan/Himalayan cuisine under the banner of TC’s Tibetan Momo. They offer handmade momos and condiments made from local ingredients sourced from various farmers they work alongside at various local farmers’ markets around the city. @tctibetanmomos \n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-losar-tibetan-new-year-by-tsewang-chodon-lhundup-gyatso/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/01/MOMOS_TCMOMOS_TIBETAN_NEPALESE_DEP-COOKBOOK_KH_FEB-24-65-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250125T120000
DTEND;TZID=America/Toronto:20250125T143000
DTSTAMP:20260425T072612
CREATED:20241228T024212Z
LAST-MODIFIED:20250324T144729Z
UID:141334-1737806400-1737815400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Classic Filled Pastas by Anthony Sestito
DESCRIPTION:Join Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a wide range of traditional Italian filled pastas. You’ll ease into the class with a complimentary antipasto platter on arrival\, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Then\, working with selection of delicious fillings such as spinach or butternut squash & ricotta\, as well as classic tortellini and Piedmontese meat fillings\, you will review a variety of filled pasta shapes and styles. There will be a discussion of the pairing of different shapes and sizes with their traditional fillings as you learn how to fill and shape classic Ravioli\, Cappelletti & Cappellacci\, Triangoli/Fazzolletti\, Balanzoni\, Tortellini\, and Agnolotti del Plin. The class culminates in a light lunch of Cappellaci Di Zucca\, with sage\, pine nut & pancetta. Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends!\n—– \n$79 + HST \n—– \nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_
URL:https://dev.thedepanneur.ca/event/cooking-class-classic-filled-pastas-by-anthony-sestito-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/making_ravioli.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250119T183000
DTEND;TZID=America/Toronto:20250119T213000
DTSTAMP:20260425T072612
CREATED:20241228T204856Z
LAST-MODIFIED:20250101T172442Z
UID:141358-1737311400-1737322200@dev.thedepanneur.ca
SUMMARY:DIY DINNER PARTY: Mexican Taco Party with Mariel González
DESCRIPTION:Our DIY Dinner Parties are a combination cooking class and dinner. Working in small groups and following detailed recipes\, you and your fellow guests will prepare and then indulge in a spectacular meal inspired by Mexican culinary traditions. All ingredients\, equipment and recipes are supplied and expert facilitators are on hand to guide you through the whole process. It’s a fun way to meet new people\, learn recipes and enjoy a delicious meal in a convivial & collaborative setting. \nJoin Mariel González\, the passionate cook and creator behind Catrina’s Kitchen\, for an immersive culinary experience that brings the vibrant flavours of Mexico to life. This is your chance to learn the foundation of authentic Mexican cooking while having a blast in the kitchen! \nIn this hands-on workshop & dinner\, you’ll learn how to make four authentic taco fillings (chicken\, shrimp and 2 vegetarian) along with an introduction to the art of crafting corn tortillas from scratch\, the secret of a truly amazing taco. You’ll discover a wide range of quick and easy traditional sides and garnishes\, and toast to your success with a homemade aqua fresca. We’ll end on a sweet note with Catrina’s Kitchen irresistible cookies and a cup of warm chocolate Champurrado. Whether you’re a seasoned foodie or a curious beginner\, this fun\, hands-on event will teach you new skills\, deepen your appreciation for Mexican culture\, and leave you with a full heart and stomach.\n—– \nChicken Mole: A beloved Mexican dish with pre-Hispanic roots\, mole combines a rich blend of chilies\, nuts\, seeds\, and chocolate for a complex and velvety sauce. It’s a celebration of Mexican culinary ingenuity and tradition. \nCamarones a la Diabla: Spicy\, bold\, and irresistible\, these shrimp are cooked in a fiery chili sauce. This dish showcases the balance of heat and flavor that Mexican cuisine is famous for. \nCalabacitas con Elote: A comforting vegetarian filling featuring tender zucchini and sweet corn. This dish highlights the vibrant flavours of humble ingredients and is a staple in Mexican home cooking. \nPastor Mushrooms: A plant-based twist on the iconic tacos al pastor. Meaty mushrooms are marinated in a blend of dried chilies\, pineapple\, and spices\, offering a flavorful and satisfying filling. \nFresh Corn Tortillas: Participants will learn how to make these from scratch\, embracing an essential Mexican tradition and the foundation of every great taco. \nSides & Garnishes: Frijoles de la Olla (Traditional Mexican-style beans)\, Guacamole\, Pico de Gallo\, Salsa Verde Cruda\, plus lots of extra goodies like: Totopos (fried tortilla chips)\, Grilled Pineapple\, Pickled Onions\, Lime Wedges\, Crumbled Cotija\, Chopped Cilantro\, and Catrina’s Kitchen Salsa Macha \nAgua de Jamaica: A refreshing hibiscus iced tea with a balance of tart and sweet\, a quintessential Mexican drink. \nPolvorones: Delicate Mexican shortbread cookies that melt in your mouth\, the perfect sweet ending to the meal. \nChampurrado: A warm\, chocolatey drink thickened with masa and infused with cinnamon\, offering a comforting and authentic finish to the experience. \n—– \n$89 + HST \n—– \nMariel González is the heart behind Catrina’s Kitchen\, blending the richness of her Mexican heritage with a passion for homemade goodness. For over 20 years in Canada\, Mariel has loved sharing her culinary creations with friends\, family. After becoming a mom\, she decided to pause her career as a cellist to follow her love for cooking and create Catrina’s Kitchen\, a purveyor of artisanal Mexican culinary products crafted with love\, care\, and the finest ingredients. From spicy salsas to sweet Mexican cookies\, every bite is a celebration of joy and indulgence. @catrinas.kitchen.ca\n—- \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/diy-dinner-party-mexican-taco-party-with-mariel-gonzalez/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/webp:https://dev.thedepanneur.ca/wp-content/uploads/2024/12/20220826154338-spicy-20baja-20shrimp-20tacos-20img-206.jpeg.webp
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250118T183000
DTEND;TZID=America/Toronto:20250118T210000
DTSTAMP:20260425T072612
CREATED:20241228T020205Z
LAST-MODIFIED:20250110T145807Z
UID:141321-1737225000-1737234000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: At the Eritrean Table by Asmait Merhatsion
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nEritrea\, together with its neighbour Ethiopia\, are home to many ancient\, complex and diverse societies. Different ethnic groups inhabit ecosystems ranging from coastal Red Sea lowlands to fertile mountainous highlands\, arid deserts to sub-tropical rainforests\, each home to distinct ingredients and cuisines. More than 90 languages are spoken across the countries (some by only a few thousand people)\, primarily Amharic\, Tigrinya (in Eritrea and the North) and Afaan Oromo. \nFor those familiar with Ethiopian/Eritrean restaurant menus\, the names of dishes most often appear as Amharic transliterations (but can still vary a lot as there is no official system) regardless of the actual mother tongue of the business; we’ve added names in Tigrinya where possible [in square brackets]. \nTonight Asmait Merhatsion will share with us a homemade meal of traditional dishes together with an introduction to the coffee ceremony\, one of the most cherished social rituals of daily life in Eritrea. \nBonus: both myself (Len) and my colleague Neil Coletta have been long-time fans and collectors of Ethiopian music of the 70’s & 80’s\, and will put together a special playlist for tonight’s dinner.\n—– \nKitfo ክትፎ\nEritrean/Ethiopian ‘beef tartare’; finely chopped raw beef seasoned with korarima (Ethiopian black cardamom\, aka Grains of Paradise)\, mitmita (red chili powder)\, and nit’ir qibe [tesmi]\, clarified butter infused with a host of spices\, served with injera crisps \nKaye Sir ቀይሥር\nBeetroot salad\, served with injera crisps. \n— \nTypically a family meal features a large platter lined with homemade injera\, a slightly sour fermented flatbread made from teff\, a tiny\, highly nutritious grain endemic to Eritrea/Ethiopia\, topped with a colourful selection of different meat and vegetable dishes. The food is traditionally eaten by hand\, with guests sharing the communal platter (optional). \nDoro w’et ዶሮ ወጥ\nChicken in a rich\, onion-based sauce (kulet) infused with spicy *berbere (*a complex\, homemade spice blend unique to each chef)\, and topped with a hard-boiled egg. Often considered the national dish of Ethiopia\, and served on holidays or special occasions. \nTibs ጥብሲ [Tibsi/Qulwa]\nSmall cubes of beef\, fried in nit’ir qibe (spice-infused ghee) with onions\, tomato\, ginger\, garlic\, and other spices. \n— \nDevout Ethiopian Christians observe more than 200 fasting days\, during which they eat no meat and refrain from eating until noon; others may only fast during Lent. This tradition of t’som megeb (fasting food) provides a large selection vegetarian dishes. \nShiro ሽሮ\nA thick paste of chickpea flour cooked with a blend spices\, ginger\, garlic\, onion\, and tomato. It’s often called metin shiro\, where metin means measured\, suggesting that one must combine just the right amount of spices to create the perfect flavour profile. \nMisr W’et ምስር [Ades]\nMisr (red) stews tend to be spicy from the addition of the characteristic hot berbere spice blend. This is one of the most well known\, with red lentils\, onions\, cumin\, tomato\, garlic\, and ginger. \nKik Alicha ምስር [Tumtumo]\nAlicha (yellow) stews are made without berbere\, thus not spicy\, and are often made with turmeric to enhance the colour. This classic dish features yellow split pea\, stewed with onion\, ginger\, garlic\, turmeric\, and black cardamom. \nAtakilt W’et አታከልት [Kawlo]\nAtakilt (vegetable) is another classic combination of cabbage [kawlo]\, onion\, carrot\, potato\, turmeric\, garlic\, and ginger. \nGomen ጎመን [Hamli]\nGomen (greens) are a staple dish\, made with collards or kale braised with onion\, garlic\, ginger\, tomato\, and spices. \nSalata ሰላጣ\nA fresh green salad of lettuce\, tomato\, onion and jalapeño in a simple\, tangy lemon dressing refreshes the palate and brightens up the whole platter. \n— \nThe meal will close with an introduction to the traditional Habesha coffee ceremony. Typically performed by the woman of the household when hosting relatives\, neighbours\, or honoured guests\, it is more than just a coffee break\, it’s an intimate ritual of social\, emotional and spiritual connection. Green coffee is first roasted over an open flame in a pan; the aroma of the roasting beans is an important part of the experience\, and sometimes incense is also burned. The coffee is then ground\, often using a traditional wooden mortar and pestle\, then brewed in a traditional long-necked clay pot (jebena) with a spherical base and pouring spout. Served in small handleless cups\, the coffee is served alongside a small snack such as popcorn or peanuts. \nFor tonight’s dinner Asmait has prepared her signature teff cookies with orange and cinnamon. \n—– \n$79 +HST \n—– \nAsmait Merhatsion was born in Eritrea\, and moved to Canada with her family from Israel in 2022. She started to cook at home at a young age as was typical for girls in her community. When she lived in Israel\, a friend invited Asmait to start teaching cooking workshops with her. From then on she began to work with people from all over the world\, making dishes together every weekend as an extra income source for her family. Here in Canada\, she graduated from Newcomer Kitchen’s food entrepreneurship program\, and now hopes to continue to pursue her favourite thing — cooking — as a way to promote her culture and to start her own business.\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-at-the-eritrean-table-by-asmait-merhatsion/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/12/image-asset.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241218T160000
DTEND;TZID=America/Toronto:20241218T190000
DTSTAMP:20260425T072612
CREATED:20241201T202146Z
LAST-MODIFIED:20241218T190908Z
UID:141123-1734537600-1734548400@dev.thedepanneur.ca
SUMMARY:POP-UP: Truffle & Wild Mushroom Market by Marc Eber
DESCRIPTION:This event takes place at the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nOver the last decade\, Marc Eber of Marc’s Mushrooms has become a premiere supplier of wild mushrooms\, foraged ingredients and high-quality imported truffles to Toronto’s top restaurant chefs. Once again we are excited to collaborate to bring you our special Holiday Mushroom Pop-Up where Marc sells fresh truffles and wild mushrooms direct to the public at wholesale prices — often more than 60% lower than you will find in retail shops — that is if you can even find these rare products at all! \nNotes on fresh truffles: this year has been a scarce season for white truffles; although the quality is still high\, the total crop has been very small\, which has driven up prices to more than double what they were pre-covid. White “Alba” truffles are among the most expensive foodstuffs in the world\, with a current market price of around $4000 USD per pound. \nAll fresh mushrooms and truffles will be sold on a first-come\, first served basis; if you want to ensure availability\, place a pre-order by email along with a $20 deposit. \nPlease RVSP to let us know if you plant to come — this will help us plan the amount of inventory to bring \n—– \nFresh Truffles\nWhite “Alba” truffles (Tuber magnatum)\n$ market price (prices fluctuate daily) — est. $10-12 per gram\nFor reference\, a small\, golf-ball sized truffle can weigh 10-20 grams\nemail pre-order and $20 deposit required to ensure availability \nBlack “Perigord” truffles (Tuber melanosporum) | $2 per gram \nBlack “Burgundy” truffles (Tuber aestivum) | $1.50 per gram \nTruffle Products\nWhole black truffles in oil | 40g $32 \nTartufatta (mushroom + truffle condiment) | 90ml $18 / 300ml $36 \nTruffle Carpaccio (100% truffle) | 300ml $60 \nTruffle Honey | 128g $18 / 340g $30 \nTruffle Zest | 50g $18 \nWhite and Black Truffle oil | 250ml $26\n(synthetic flavouring\, but tasty nonetheless) \nSmall metal truffle slicer | metal $30\, wood $50 \nFresh Wild Mushrooms\nFresh Chanterelles\, Black Trumpet\, Yellowfoot\, Hedgehog | $25 per lb\n($25/lb = $55/kg = $5.50/100g) \nDried Mushrooms\nDried mushroom mix | 100g $15 / 250g $33\n(chanterelle\, trumpet\, oyster\, porcini\, etc.)\nNB: This is a great deal! Those little packages of dried mushrooms you find at the supermarket often work out to $40-$50 per 100g! \nDried Morels | 50g $24 \nDried Chaga | $30 per lb\n($30/lb = $66/kg = $6.60/100g) \nBut wait! There’s More!\nWe’ve also got some exciting\, last-minute additions to our Holiday Market \nArtisanal Mexican products from Catrina’s Kitchen:\nSalsa Macha | $13\nChili oil | $10\nMexican Chili powder | $6\nMexican Escabeche | $11\nPolvorones | $9\nMaple Buckwheat Granola | $11 \nFresh hand-crafted pasta & more from Pastaio:\nFresh Pasta: Canestrini\, Bigoli/Spaghettone\, Gemelle 500g | $10.00 \nSea Salt + Rosemary Focaccia (Vac packed) | $8.00 \nHomemade Tomato Sugo 500ml | $7.00 \nExclusive Depanneur Swag\nHardcover Depanneur Cookbook (signed!) | $45 \nEmbroidered Depanneur Apron | $25 \nEngraved Depanneur Cutting Board | $20 \nCooking Conversions Fridge Magnet | $5 \nIllustrated Food Quotes by Dougie Kerr (Honest Ed’s sign painter)\nPostcard | $2\nGreeting Card with Envelope | $4\nPoster | $6\nGreeting Card Set (all 13 quotes) | $30 \n—– \nMarc Eber has been selling truffles in Ontario and Quebec for 10 years directly to restaurants and grocery stores through his business Marc’s Mushrooms and Wild Harvest. He has experience importing over 15 species of white and black truffles from many countries including: Italy\, France\, Hungary\, Spain\, Serbia and USA. He is interested in making the truffle experience more affordable and accessible to the general public. @marcsmushrooms \n\n\n\n\n\n\n\nMariel González is the heart behind Catrina’s Kitchen\, blending the richness of her Mexican heritage with a passion for homemade goodness. For over 20 years in Canada\, Mariel has loved sharing her culinary creations with friends\, family. After becoming a mom\, she decided to pause her career as a cellist to follow her love for cooking and create Catrina’s Kitchen\, a purveyor of artisanal Mexican culinary products crafted with love\, care\, and the finest ingredients. From spicy salsas to sweet Mexican cookies\, every bite is a celebration of joy and indulgence. @catrinas.kitchen.ca\n\n\n\nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker). @_pastaio_
URL:https://dev.thedepanneur.ca/event/pop-up-truffle-wild-mushroom-market-by-marc-eber/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/truffle-FAQ.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241215T100000
DTEND;TZID=America/Toronto:20241215T160000
DTSTAMP:20260425T072612
CREATED:20241029T182337Z
LAST-MODIFIED:20241107T144708Z
UID:140375-1734256800-1734278400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nOne of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia\, fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share!\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-7/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/bread_page_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241214T183000
DTEND;TZID=America/Toronto:20241214T210000
DTSTAMP:20260425T072612
CREATED:20241124T035502Z
LAST-MODIFIED:20241214T154308Z
UID:141036-1734201000-1734210000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Nochebuena - Venezuelan Christmas by Luis Manuel Cordoba
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nChristmas has always been my favourite time of the year; a time to forget about diets and to spend time with your loved ones. Navidad in Venezuela is by far the most awaited and important time of the year. El espíritu navideño can be felt all the way since mid-November\, when shops and bakeries start to decorate and put up their arbolitos (little tree). \nUnlike the United States and other countries\, in Venezuela San Nicolás isn’t the generous present giver. Instead\, every child excitedly waits for their presents to be brought by el Niño Jesús\, who arrives after the kids go to bed on Christmas Eve to bring presents for well-behaved children. Santa Claus is also an honoured guest in every Venezuelan home\, as he is the representation of the Christmas spirit. He is like el Niño Jesús’s sidekick when delivering presents. I still remember how exciting it was to wake up and find my presents near the pesebre (creche/nativity scene). Due to the strong Catholic tradition in Venezuela\, every home has its replica of the manger where Jesus was born. \nMy favourite part of Christmas is the food. I wait all year round to eat the traditional Christmas meal of hallacas\, pernil and pan de jamón. La hallaca is a sort of tamale made out of yellow corn dough\, filled with a beef\, chicken and pork stew embellished with raisins\, olives\, and capers\, which is then is wrapped in banana leaves\, tied with string and boiled. El pan de jamón (ham bread) is a brioche bread filled with smoked ham\, raisins and green olives\, and el pernil is a baked and glazed pork leg. La ensalada de gallina is a creamy chicken salad with potatoes\, carrots\, peas\, and mayonnaise. \nNochebuena\, after eating our plato navideño\, families sit together and open the presents from their amigo secreto (secret friend). Some days or even weeks before Christmas Eve\, each family member writes their name on small pieces of paper that are then folded and put on a jar from which everyone take turns to pick one and find out who you will be the secret friend of. On Christmas Eve\, you put your present underneath the Christmas tree and wait to find out who is your secret friend. \nVenezuelans cheer Christmas time up by the rhythm of gaitas\, a folk music genre which has roots in Zulia state in the western part of the country. It features distinctive instruments like the furruco\, charrasca\, tamboras\, the beloved cuatro\, with lyrics that range from serious social themes to funny\, popular jokes.\n—– \nChupe\nThe Venezuelan take on chicken soup\, usually with potatoes\, corns and fresh cheese or crema. \nHallaca\nTraditional Venezuelan corn tamales stuffed with 3 meats — beef\, pork and chicken — with olives\, raisins and peppers\, wrapped in banana leaves. \nEnsalada de Gallina\nVenezuelan chicken salad with potatoes\, carrots\, green peas and cilantro \nPan de Jamon\nA classic Venezuelan Christmas treat: tender brioche bread rolled around a mix of ham\, bacon\, olives and raisins \nPernil\nVenezuelan style roasted pork leg \nTorta Tres Leches\nVenezuelan-style sponge cake incorporating 3 kinds of milk\, with a whipped cream topping and cinnamon garnish.\n—– \n$79 +HST \n—– \nLuis Manuel Cordoba is a Venezuelan Chef from Maturin City who opened his first restaurant in 2001 in Mérida\, a culinary hub in Venezuela. Later\, he joined forces with his brother\, also a chef\, to establish a corporate catering company before moving to Toronto with his family in 2010. He quickly found himself working as the chef of Arepa Café\, Toronto’s premier purveyor of authentic Venezuelan arepas. In 2015\, they launched The Arepa Republic\, an award-winning food truck that serves delicious Venezuelan dishes at events across the GTA. @theareparepublic\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-nochebuena-venezuelan-christmas-by-luis-manuel-cordoba/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/11/plato-navideno-696x418-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241214T120000
DTEND;TZID=America/Toronto:20241214T143000
DTSTAMP:20260425T072612
CREATED:20241124T041159Z
LAST-MODIFIED:20241124T041159Z
UID:141047-1734177600-1734186600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Holiday Chocolates & Truffles by Emily Zimmerman
DESCRIPTION:Just in time for the holidays\, Emily Zimmerman is offering this fun\, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic\, fairly-traded and locally processed ChocoSol chocolate\, as well as a recipe pack\, and the skills and inspiration to make all kinds of fabulous sweets of your own. \nIn this class you’ll learn how to make decadent chocolate truffles as well as delicious and attractive chocolate bark incorporating a range of sweet\, salty\, crunchy\, chewy or spicy toppings that you can customize to your taste. You’ll learn how to make white chocolate from scratch\, as well as fondant and ganache to fill your truffles\, and how to temper chocolate for a long-lasting\, glossy finish. We’ll also whip up a quick and easy batch of delicious roses-des-sables\, crunchy chocolate “haystacks” made with cornflakes.\nAll recipes are #vegan and #glutenfree\n—– \n$79 +HST\nKids under 12 can join an adult participant for 1/2 price! \n—– \nEmily Zimmerman is a chef\, community worker\, food justice activist\, and the lady behind Pear and Pepper\, cooking up deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed\, pinko-commie\, Brooklyn Jews\, who relocated to Toronto 50 years ago\, but still root for the Mets.\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on cooking classes.
URL:https://dev.thedepanneur.ca/event/cooking-class-holiday-chocolates-truffles-by-emily-zimmerman-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/facebook_event_629245820609997.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241208T100000
DTEND;TZID=America/Toronto:20241208T160000
DTSTAMP:20260425T072612
CREATED:20241029T183651Z
LAST-MODIFIED:20241107T144708Z
UID:140379-1733652000-1733673600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Croissants & Viennoiserie Intensive by Leo Baduria
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nOne of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of Viennoiserie\, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex\, multi-day process\, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough\, and the processes of mixing\, kneading\, rolling\, rising\, laminating and shaping required to make Croissants\, Pain au chocolat\, Pain aux raisins\, Kouign aman\, Chaussons aux pommes\, Palmiers and Brioches. \nWorking with some pre-made doughs\, as well as making your own dough from scratch\, will give participants a chance to get hands-on experience with every step of the croissant-making process\, an opportunity to make a variety of classic pastries that will be baked off in class\, as well as prepare additional dough to be taken home to be finished\, baked or frozen.\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-croissants-viennoiserie-intensive-by-leo-baduria-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/09/Viennoiserie.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241207T183000
DTEND;TZID=America/Toronto:20241207T210000
DTSTAMP:20260425T072612
CREATED:20241111T192646Z
LAST-MODIFIED:20241124T200102Z
UID:140822-1733596200-1733605200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Traditions of the Filipino Kitchen by Maria Polotan
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nA Filipino may denationalize himself but not his stomach. He may travel over the seven seas and the five continents and the two hemispheres and lose the savor of home and forget his identity and believe himself a citizen of the world. But he remains ― gastronomically\, at least ― always a Filipino. For\, if in no other way\, the Filipino loves his country with his stomach. \n― excerpt from “Where’s the Patis?” by Carmen Guerrero Nakpil \nImage credit: Carinderia\, Illustration by José Honorato Lozano (1847)\, Biblioteca Nacional de España. \n—– \nThe cooking methods of the Philippines have been defined not just by its geography\, but also through centuries of trading and colonization. Traditionally souring agents – like vinegars or the multitude of sour fruits and vegetables found in the Philippines – provide not only one of the quintessential flavours but also one of pillars of cooking. Without using any heat\, vinegar can be used to ‘cook’ food\, often done with seafood\, which is called kinilaw. Vinegars and other souring agents can also be used as the foundation of stews and broths – like the adobo and paksiw\, or sour broths like sinigang. Filipinos also love to kinulob (steam)\, inihaw (grill) and ginisa (stir fry) – methods incorporated from neighbours or colonial powers over more than 1000 years of cultural exchange. \nJoin Maria Polotan of Mama Linda’s for a thoughtful and authentic dive into the techniques and traditions of the Filipino kitchen — a delicious celebration of the diverse cuisine of the Phillippines.\n—– \nKinilaw na isda\nKinilaw or cooking with a souring agent like vinegar is one of the oldest method of cooking in the Philippines. Fish just caught are cleaned and gutted\, then quickly dressed with juice of any sour fruit\, abundant in the islands\, or vinegar\, plus spices and aromatics. This version features fresh fish “cooked” in sukang tuba (coconut toddy vinegar)\, with lime juice\, ginger\, onions\, and fresh chilies. \nBatangas kaldereta\nKaldereta is derived from the Spanish word caldereta\, meaning “cauldron\, and refers to a popular kind of slow cooked meat stew\, and can be found served at just about every town fiesta. Chunks of beef\, usually brisket\, are braised for hours in equal amounts of onions\, garlic and spiced until fork tender. Maria’s favourite version of this popular dish eschews the usual additon of tomatoes\, instead finishes the dish with a touch of liverwurst and butter for a creamy\, rich texture. \nInsarabsab\nAs old as kinilaw\, inihaw (grilling)\, is another go-to cooking method in the Phillippines. Meats\, fish\, vegetables are cooked directly over the glowing embers of coconut husks creating an enticing\, smoky aroma. This is a killer version; grilled pork belly\, chopped then tossed with with red onions and chilies\, cane vinegar. \nBihon guisado (v)\nLong before Europeans accidentally landed in the islands\, Filipinos traded extensively with Chinese\, Malay and Hindi merchants creating the perfect opportunity to learn a thing or two about their food and ways of cooking. The Chinese influence in Filipino cuisine is most evident in stir frying as well as the many noodle dishes (pancit) popular throughout the country. A staple in any celebratory table\, bihon (thin rice noodles\, usually dried in the sun) are stir fried (guisado) with lots of garlic\, ginger and onions and full bodied broth\, topped with a with a melange of fresh vegetables like carrots\, cauliflower\, celery\, carrots\, cilantro and green onions. \nBulanglang (v)\nBraising in a pot with lots of liquid (often just water) is another thing adopted from the Chinese. A pot of this soup is a standby dinner for peasant families in Northern Philippines – slices of vegetables (usually picked from the garden) are added to simmering broth fragrant of lemongrass\, ginger\, onions and tomatoes\, and viola\, supper in a few minutes. Usually spooned over a bowl of rice and eaten with some fried or grilled salted fish. \nDinner is accompanied by achara (v) – from achar\, the South Indian word for pickled vegetables — a tangy\, homemade pickled green papaya condiment\, and steamed jasmine rice. \nMalagos Chocolate Cupcakes\nAmerican influence in Pinoy baking is undeniable. Every small town will have at least one bakery producing the quintessential “tasty” the local term for the loaf bread introduced by American soldiers\, along with the cookies and cakes. These fudgey cupcakes are topped with chocolate ganache made from cacao grown in the Philippines. \nPuto (v\,gf)\nHindi influence in Filipino cooking is low key but well entrenched; many rice-based sweets and snacks are of Hindi origins. Puto\, steamed cakes made from ground up rice grains\, a close cousin to the sanna and idli \n—– \n$79 +HST \n—– \nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering\, and at Withrow Park Farmers’ Market in the summer. @mamalindasto | @lamibymamalindas\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-traditions-of-the-filipino-kitchen-by-maria-polotan/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/11/12916698_10154253478120283_6303453719895448208_o-e1731365595364.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241207T120000
DTEND;TZID=America/Toronto:20241207T143000
DTSTAMP:20260425T072612
CREATED:20241116T220945Z
LAST-MODIFIED:20241124T195935Z
UID:140898-1733572800-1733581800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Holiday Biscotti by Alan Zelcovitch
DESCRIPTION:This event takes place at the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nJust in time for the holiday season\, this fun\, hands-on workshop covers two different kind of festive holiday biscotti\, the crunchy\, twice-baked Italian cookie that has become an ever-popular café staple the world over. Let 20-year cookie biz veteran Alan Zelcovitch walk you through the process of creating colourful Vanilla Funfetti and decadent Chocolate Candy Cane biscotti. You’ll enjoy freshly-baked cookies in class and leave with recipes and ready-to-bake cookie dough to share with your friends & family. (Or not 😉). \nSince biscotti needs to be baked twice\, each participant will learn how to make the raw dough for both types of biscotti\, which they will take home to bake. Both flavours of already-baked biscotti will also be provided to cut up and be baked a second time before decorating.\n—– \n$79 +HST \n—–\nAlan Zelcovitch started a successful online cookie company in 2004 that he recently sold. Over those two decades\, he amassed a wealth of knowledge and experience in cookie-making as well as other kinds of desserts. 5 years ago he graduated from the Chocolate Academy in Montreal and has been a professional Chocolatier ever since. \n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-holiday-biscotti-by-alan-zelcovitch/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/11/biscotti-collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241129T183000
DTEND;TZID=America/Toronto:20241129T210000
DTSTAMP:20260425T072612
CREATED:20241118T215832Z
LAST-MODIFIED:20241129T184701Z
UID:140918-1732905000-1732914000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Savouring Surat by Malav Naik
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nThere is a famous Gujarati proverb\, Surat nu Jaman ane Kashi nu Maran. Literally translated it means “Dining in Surat and dying in Varanasi is the only way to heaven”. It refers to the long-standing reputation for culinary excellence that Surat\, a city of about 7 million on the Tapi River in the west Indian state of Gujarat\, is known for. Centuries of trade with both the East and the West\, flowing through its bustling port and fuelled by its famous textile and diamond markets\, have created a vibrant\, cosmopolitan food culture. Join us for an intimate dinner by proud Surti ambassador\, Malav Naik\, who will share his personal take on what makes the justly famous cuisine of this city so heavenly.\n—– \nChana Daal Samosa\nCooked chana daal with grated fresh coconut\, shallots and warm spices with a slight tang from aamchur (dried mango powder). \nSurti Idada\nSteamed rice flour and lentil batter with ginger\, green chillies and freshly cracked black pepper. \nMamna [meat]\nMinced goat meatballs with warm spices\, served with a lemon wedge and pickled onions.\n–or–\nDudhi na Muthiya [veg]\nSteamed bottle gourd snack made with wheat\, jowar (millet) and chickpea flour. \nJuwar na lot na Thepla\nThe winter or rustic version of the iconic Gujarati staple. This heartier version of a regular thepla gets its distinct earthy flavour from jowar (millet) flour and fresh methi (fenugreek leaves). Served with fresh makkhan (homemade butter)\, pickled fresh turmeric & mango ginger slivers. \nSurti Khawsa\nA Surti spin on Burmese Khao Soi\, this soup features lightly spiced coconut milk with ginger\, garlic shoots and Kashmiri chilli\, topped with crispy puri and noodles. \nUndhiyu Puri\, Shrikhand and Kadhi\nUndhiyu is Surat’s ode to the abundance of Fall/Winter harvest. A medley of root veggies – potato\, sweet potato and purple yam cooked in a herby\, spicy masala base\, along with surti papdi (a fresh green bean similar to snap peas). Served with shrikhand (sweetened strained yogurt)\, puri (fried wheat puffs) and Gujarati kadhi (yogurt based broth). \nCold Coco\nNo other city in India is as obsessed with chocolate milk as Surat. Surtis love their ‘Cold Coco’ – a delicious chocolate milk type drink that’s topped with cashews and served with crushed ice.\n—– \n$79 +HST \n—–\nMalav Naik is a marketing strategist\, artist and activist based in Toronto\, ON. Growing up in the food-obsessed city of Surat has shaped their hedonistic outlook towards cooking and eating. @the_khalnaik \n—–\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-savouring-surat-by-malav-naik/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/11/Gujarati-Kadhi-rotated.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241124T183000
DTEND;TZID=America/Toronto:20241124T210000
DTSTAMP:20260425T072612
CREATED:20241104T183658Z
LAST-MODIFIED:20241107T144708Z
UID:140554-1732473000-1732482000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Friendsgiving by Crystal Powell
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nFriendsgiving is a Thanksgiving-themed meal typically eaten prior to or instead of a family Thanksgiving dinner. For Chef Crystal Powell\, Friendsgiving was something celebrated during her time in the military\, when close friends and colleagues had to work through the feast holidays. It was a time to be grateful\, humble and know that each person would not be forgotten while being away from their loved ones\, or preparing to be shipped off to parts unknown to serve. \nGreat food\, good company and laughter was the motto. The mess hall became a place to come together; it didn’t matter what your station or rank was\, you left it at the door. For Crystal\, this was the time to remember\, cherish and be honoured to surrounded by the incredible men and women she admired. Inspired by this tradition and its many fond memories\, Crystal has pulled out all the stops for a beautiful seasonal feast to celebrate everything wonderful about gathering around the table with friends\, new and old. \n—– \nTruffle Cauliflower Soup (Vegan/GF)\nCaramelized shallots\, smoked parsnip\, roasted garlic\, smoked paprika oil\, fresh chives. \nThe Blue and White in the Sky\nGem lettuce\, romaine hearts\, silvered Bosc pears\, candied pecans\, Gorgonzola crumble\, lemon poppy seed vinaigrette \nBombay Butter Chicken\nSmoked habanero rub\, aRoqa tandoori yogurt\, naan crumble\n–or–\nGrilled Atlantic Salmon (GF)\nAvocado chimichurri salsa\, scallions\, fresh cilantro \nYukon Gold Puree\nwith roasted garlic\, chive (GF) \nFrench Green Beans\nwith whipped bone marrow beurre (GF) \nRoasted Heirloom Carrots\nwith Columbian coffee\, Maynooth maple\, sage (GF/V) \nSweet & Tart Ending\nLavender infused curd\, raspberry dust\, white chocolate crèmeaux\, black berry coulis\, butterfly pea foam\, fresh season blueberry compost \n—– \n$79 +HST \n—– \nCrystal Powell grew up in a family that shared a passion for food; her father was a pastry chef and her mother a graphic artist. After graduating with a degree in Culinary Management she worked her way up to become the Sous Chef at Casa Loma in 2010. After several years in different profession kitchens\, she decided to go out on her own with a few fellow chefs to found Kanvas in 2017.  kanvas.ca | @kanvaschefs \n—–\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-friendsgiving-by-crystal-powell/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/11/friendsgiving.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241123T183000
DTEND;TZID=America/Toronto:20241123T210000
DTSTAMP:20260425T072612
CREATED:20241028T152002Z
LAST-MODIFIED:20241107T144708Z
UID:140347-1732386600-1732395600@dev.thedepanneur.ca
SUMMARY:INDIGENOUS FOOD LAB by Taylor Parker and Matthew Anthony Knight-Barton
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, it reminds us that by eating together\, we are connected.  \nThe Depanneur is proud to host the Indigenous Food Lab\, a new monthly residency with Chefs Taylor Parker and Matthew Knight-Barton\, the duo behind The Dep’s acclaimed and subversive Canada Day Supper Clubs.  It is an honour and privilege to offer a space where these chefs can combine their talents to explore the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is their laboratory to explore and experiment a Canadian concept of terroir – the flavour of a place — to rediscover and redefine what Indigenous food means today. \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever before\, Canada needs to embrace and celebrate its indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \n\n\nRead my profile of Chef Taylor from The Depanneur Cookbook\nTheir sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal showcases a range of wild ingredients harvested by Chef Taylor. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of two veteran fine-dining chefs. \nBecause food in general\, and indigenous food in particular\, is inherently political\, this series will also reconnect with The Depanneur’s Pay It Forward program. Developed to support Dashmaawaan Benmaazinjin (They Feed The People) as part of the Dep+Bentway 2023 Communal Table dinner series\, Pay It Forward directed donations from dinner guests to provide fresh\, lovingly prepared food to the elderly and unhoused in Toronto’s Indigenous community. Additionally\, two tickets at every dinner will be gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table.\n—– \n$99 + HST \n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \nMatthew Anthony Knight-Barton has been cooking and managing kitchens\, venues and events for nearly 20 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist.\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/indigenous-food-lab-by-taylor-parker-and-matthew-anthony-knight-barton-4/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/OCT-26-IFL-collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241122T183000
DTEND;TZID=America/Toronto:20241122T210000
DTSTAMP:20260425T072612
CREATED:20241109T155619Z
LAST-MODIFIED:20241122T143912Z
UID:140792-1732300200-1732309200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Timing Is Everything — Dinner Dialogues by Tribe Toronto
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nLara and Natasha\, co-founders of Tribe Toronto\, craft and host intimate events designed to foster authentic connections. Their facilitated dinners bring together small groups of people to explore personal experiences around a shared theme. The evening flows with guided conversations over a family-style meal\, creating opportunities for guests to connect on a deeper level and build lasting connections. \nJoin Lara and Natasha for a unique dining experience — no small talk required — as they guide you through the evening with thoughtful questions that encourage real stories and open sharing. The theme for tonight is Timing is Everything. Life has a way of unfolding in unexpected ways\, and sometimes the right moment changes everything. This November\, our facilitated dinners explore stories of perfect timing\, missed chances\, and the serendipitous moments that shaped our paths. Through meaningful conversations\, guests will reflect on how timing—whether good\, bad\, or just right—has made a lasting impact on their lives. \nWith Lara’s enticing plant-based late fall harvest meal and Natasha guiding the evening’s conversations\, this will be a gathering full of flavour\, warmth\, and real connection.\n—– \nPlant Based Snacking Boards\nAn inviting spread of dips and spreads\, toasted nuts\, artisan crackers\, and fresh bread—perfect for mingling and starting the evening off right. \nRoasted Curry Carrot Bisque\nRich\, creamy carrot with a hint of curry\, offering the warm flavours of fall in every spoonful. \nAutumn Harvest Whole Roasted Cauliflower\nA striking centrepiece\, this cauliflower is roasted with warm spices and served on a bed of whipped feta\, topped with crispy spiced chickpeas\, a drizzle of maple tahini\, and a burst of chimichurri for extra flavour and texture. \nShepherd’s Pie\nHearty layers of savoury vegetables and lentils\, topped with smooth mashed potatoes—comfort food redefined. \nKale & Roasted Sweet Potato Salad\nCrisp kale meets roasted sweet potatoes\, all brought together with a vibrant dressing. \nChocolate & Berry Mousse\nA silky chocolate mousse with seasonal fruit reduction\, adding a balanced\, sweet finish to the meal. \nApple Crisp\nWarm spiced apples baked to perfection with a crunchy oat topping\, offering a cozy and classic end to the evening.\n—– \n\n$79 +HST \n—–\nLara\, co-founder of Tribe Toronto\, has been plant-based for over a decade\, channelling her creativity into crafting delicious\, satisfying meals inspired by seasonal and cultural flavours. Her travels have fuelled her passion\, as she’s taken cooking classes in every new city to uncover local history and culinary secrets. Now more rooted in Toronto\, she’s focused on creating spaces for genuine connections through Tribe’s events. \n\nNatasha\, co-founder of Tribe Toronto\, is dedicated to creating inclusive\, regenerative spaces that bring people together. With a background in human rights law and expertise in Diversity & Inclusion\, leadership coaching\, and personal development\, she’s all about championing people and fostering genuine connection. Known for her skill as a facilitator\, Natasha has a natural ability to guide conversations that allow everyone to feel seen and heard. Her love for travel and cultural exploration fuels her curiosity\, while her work with Tribe reflects her passion for empowering others. \nTribe Toronto is a community-focused events company dedicated to creating spaces for meaningful connections. We believe in the power of storytelling\, shared experiences\, and deeper conversations to bring people together and help them find their tribe. \ntribetoronto.com | @thetribe.toronto \n—–\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-dinner-dialogues-timing-is-everything-by-tribe-toronto/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/11/PB-Fall-Dinner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241117T100000
DTEND;TZID=America/Toronto:20241117T160000
DTSTAMP:20260425T072612
CREATED:20241016T175657Z
LAST-MODIFIED:20241107T144708Z
UID:140092-1731837600-1731859200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nOne of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia\, fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share!\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-6/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/bread_page_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241116T183000
DTEND;TZID=America/Toronto:20241116T210000
DTSTAMP:20260425T072612
CREATED:20241014T191324Z
LAST-MODIFIED:20241116T203303Z
UID:140040-1731781800-1731790800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Night in Córdoba by Carole Nelson Brown
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nA Night in Córdoba is an intimate supper club experience that will transport you to the heart of Andalusia\, offering a taste of Córdoba‘s rich culinary heritage. Set in a cozy\, candlelit atmosphere\, the evening showcases traditional dishes that highlight the region’s blend of Moorish\, Jewish\, and Christian influences. \nThe menu begins with Salmorejo\, a chilled tomato soup with garlic\, olive oil\, and a garnish of hard-boiled egg and jamón. Next\, we will taste Berenjenas Fritas\, crispy fried eggplant drizzled with honey\, followed by the hearty and flavourful Rabo de Toro\, a slow-cooked oxtail stew infused with wine and spices. The vegetarian option will be Espinacas con Garbanzos\, a smoky brais of chickpea and spinach. \nThe evening is a culinary journey through Córdoba’s history\, rounded off with Pastel Cordobés\, a pastry filled with sweet pumpkin and dusted with sugar. Traditional Spanish music and warm hospitality create the perfect ambiance for this unique dining experience.\n—– \n\n\nA selection of tapas upon arrival \nSalmorejo\nCold tomato bread soup with egg and Serrano ham \nBerenjenas Con Miel\nBreaded and fried eggplant drizzled with honey \nRabo de Toro\nOxtail stew with fried potatoes \n–or– \nEspinacas Con Garbanzos\nBraised chickpea and spinach \nPastel Cordobés\nTraditional dessert of puff pastry with candied squash\n—– \n$79 +HST \n—– \n\n\nCarole Nelson Brown has a remarkable 40-year career as a professional makeup artist to the stars. Carole embraced a mid-life transformation that took her from enhancing faces to tantalizing taste buds. Her culinary journey led to recipe development\, enchanting chef pop-ups\, and sharing culinary wisdom through cooking classes. As a cannabis chef\, she explored new frontiers in the culinary world. She currently works in catering and as a private chef.\n@mamashack \n—–\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-a-night-in-cordoba-by-carole-nelson-brown/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/default.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241115T183000
DTEND;TZID=America/Toronto:20241115T210000
DTSTAMP:20260425T072612
CREATED:20241016T175522Z
LAST-MODIFIED:20241115T145015Z
UID:140080-1731695400-1731704400@dev.thedepanneur.ca
SUMMARY:[Offsite] SUPPER CLUB: Parsi Bhonu by Niloufer Mavalvala
DESCRIPTION:This event takes place at the author’s home in Mississauga\, near Mississauga Rd. & Burnhamthorpe Rd. (Address will be provided upon purchase of tickets)\nParsi Cooking Demonstration & Dinner\nParsis are a Zoroastrian community descended from Persians who migrated from Persia around 7th century\, with most settling on the west coast of India. Over the past 1300 years\, while it has adopted many Indian culinary ingredients and techniques\, Parsi food has remained a unique regional cuisine that still echos flavours and techniques from ancient Persia. \nNiloufer Mavalvala is the award-winning author of several books on Parsi cooking\, and our guide this evening she shares her home with us for an intimate cooking demonstration and family style meal of traditional Parsi dishes\, along with stories about the food and Parsi culture. This is a unique opportunity to dive into a rare and fascinating culinary tradition and learn about Parsi culture\, traditions\, customs\, and heritage.\n—– \nPatra Ni Macchi\nFish layered with green coconut chutney\, cooked in banana leaves. \nDhun daar nay jhinga no patiyo\nA trio of lentils and rice\, served with a side of prawns cooked in a stew that is thikku-khattu-mitthu (spicy\, sweet\, and sour). \nRavo\nA traditional semolina and egg pudding \nVegetarian option available on request \n \n—– \n$79 +HST \n—– \nNiloufer Mavalvala is an experienced home cook and an award-winning author\, who believes her passion has a purpose. Her passion is teaching cooking\, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others\, having been influenced by her family of good home cooks\, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities\, including Dubai\, London\, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram\, Facebook\, and her website\, Niloufer’s Kitchen. nilouferskitchen.com | @nilouferskitchen \n—–\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/offsite-supper-club-parsi-bhonu-by-niloufer-mavalvala/
LOCATION:Mississauga\, L5L 3N5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/Screenshot_20240423-1028442-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20241110T130000
DTEND;TZID=America/Halifax:20241110T143000
DTSTAMP:20260425T072612
CREATED:20241015T175842Z
LAST-MODIFIED:20241108T203730Z
UID:140073-1731243600-1731249000@dev.thedepanneur.ca
SUMMARY:[1 PM] BRUNCH: Filipino Fiesta by Maria Polotan
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nMaria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep\, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep\, and then to Lami\, her East end brunch pop-up. All I can say is if you have not had the chance to try silog\, the classic Filipino brunch of garlic fried rice with a fried duck egg\, topped with Maria’s homemade savoury-sweet\, Pinoy-style bacon\, sausage or hash\, you want to get on that ASAP. To help make that happen\, I’m delighted to bring Maria’s fabulous brunch to the new Depanneur at CSI for one day only\, with three 90 minute family-style seatings. \nNote: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from Sanagan’s\, and uses gluten-free soy sauce throughout.\n—– \nSilog Platter \nStart with a big platter of garlic fried rice garnished with cilantro drizzle\, garlic vinegar and homemade achara (pickled green papaya) for the table \nserved with \nLonganisa Bisaya \nLightly sweet homemade skinless pork sausages in Visayan (central Philippines) style (Maria’s local version uses maple syrup!) \nCorned Beef Hash \nHomemade corned beef brisket sautéed with garlic\, yellow and green onions and potatoes \n–or– \nVegan Adobo\nTofu\, mushrooms and greens in a savoury-sweet garlic soy braise. \ntopped with  \nSunny Duck Egg\nor 2 regular eggs (optional) \nand then finish off with  \nPuto Maya\, Manga at Tsokolate\nA classic breakfast in Southern Philippines: coconut sticky rice\, mango and hot chocolate \nBottomless coffee or tea included \n—– \n$29 +HST\n(Kids under 12 eat for 1/2 price!) \nSeatings available at 10am\, 11:30am\, and 1pm \n—– \nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering\, and at Withrow Park Farmers’ Market in the summer. @mamalindasto | @lamibymamalindas \n—– \n\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/1-pm-brunch-filipino-fiesta-by-maria-polotan/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/Mama_Lindas_Corned_Beef_Hash_20211101-Large.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20241110T113000
DTEND;TZID=America/Halifax:20241110T130000
DTSTAMP:20260425T072612
CREATED:20241015T175503Z
LAST-MODIFIED:20241108T203738Z
UID:140067-1731238200-1731243600@dev.thedepanneur.ca
SUMMARY:[11:30 AM] BRUNCH: Filipino Fiesta by Maria Polotan
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nMaria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep\, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep\, and then to Lami\, her East end brunch pop-up. All I can say is if you have not had the chance to try silog\, the classic Filipino brunch of garlic fried rice with a fried duck egg\, topped with Maria’s homemade savoury-sweet\, Pinoy-style bacon\, sausage or hash\, you want to get on that ASAP. To help make that happen\, I’m delighted to bring Maria’s fabulous brunch to the new Depanneur at CSI for one day only\, with three 90 minute family-style seatings. \nNote: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from Sanagan’s\, and uses gluten-free soy sauce throughout.\n—– \nSilog Platter \nStart with a big platter of garlic fried rice garnished with cilantro drizzle\, garlic vinegar and homemade achara (pickled green papaya) for the table \nserved with \nLonganisa Bisaya \nLightly sweet homemade skinless pork sausages in Visayan (central Philippines) style (Maria’s local version uses maple syrup!) \nCorned Beef Hash \nHomemade corned beef brisket sautéed with garlic\, yellow and green onions and potatoes \n–or– \nVegan Adobo\nTofu\, mushrooms and greens in a savoury-sweet garlic soy braise. \ntopped with  \nSunny Duck Egg\nor 2 regular eggs (optional) \nand then finish off with  \nPuto Maya\, Manga at Tsokolate\nA classic breakfast in Southern Philippines: coconut sticky rice\, mango and hot chocolate \nBottomless coffee or tea included \n—– \n$29 +HST\n(Kids under 12 eat for 1/2 price!) \nSeatings available at 10am\, 11:30am\, and 1pm \n—– \nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering\, and at Withrow Park Farmers’ Market in the summer. @mamalindasto | @lamibymamalindas \n—– \n\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/1130-am-brunch-filipino-fiesta-by-maria-polotan/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/Mama_Lindas_Corned_Beef_Hash_20211101-Large.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20241110T100000
DTEND;TZID=America/Halifax:20241110T113000
DTSTAMP:20260425T072612
CREATED:20241015T174709Z
LAST-MODIFIED:20241108T203743Z
UID:140055-1731232800-1731238200@dev.thedepanneur.ca
SUMMARY:[10 AM] BRUNCH: Filipino Fiesta by Maria Polotan
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nMaria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep\, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep\, and then to Lami\, her East end brunch pop-up. All I can say is if you have not had the chance to try silog\, the classic Filipino brunch of garlic fried rice with a fried duck egg\, topped with Maria’s homemade savoury-sweet\, Pinoy-style bacon\, sausage or hash\, you want to get on that ASAP. To help make that happen\, I’m delighted to bring Maria’s fabulous brunch to the new Depanneur at CSI for one day only\, with three 90 minute family-style seatings. \nNote: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from Sanagan’s\, and uses gluten-free soy sauce throughout.\n—– \nSilog Platter \nStart with a big platter of garlic fried rice garnished with cilantro drizzle\, garlic vinegar and homemade achara (pickled green papaya) for the table \nserved with \nLonganisa Bisaya \nLightly sweet homemade skinless pork sausages in Visayan (central Philippines) style (Maria’s local version uses maple syrup!) \nCorned Beef Hash \nHomemade corned beef brisket sautéed with garlic\, yellow and green onions and potatoes \n–or– \nVegan Adobo\nTofu\, mushrooms and greens in a savoury-sweet garlic soy braise. \ntopped with  \nSunny Duck Egg\nor 2 regular eggs (optional) \nand then finish off with  \nPuto Maya\, Manga at Tsokolate\nA classic breakfast in Southern Philippines: coconut sticky rice\, mango and hot chocolate \nBottomless coffee or tea included \n—– \n$29 +HST\n(Kids under 12 eat for 1/2 price!) \nSeatings available at 10am\, 11:30am\, and 1pm \n—– \nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering\, and at Withrow Park Farmers’ Market in the summer. @mamalindasto | @lamibymamalindas \n—– \n\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/10-am-brunch-filipino-fiesta-by-maria-polotan/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/Mama_Lindas_Corned_Beef_Hash_20211101-Large.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241109T183000
DTEND;TZID=America/Toronto:20241109T210000
DTSTAMP:20260425T072612
CREATED:20241028T005958Z
LAST-MODIFIED:20241107T144709Z
UID:140334-1731177000-1731186000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Singing Mama by Nayla Ghandour
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nNayla Ghandour’s love of food and song has taken her on an extraordinary journey around the world. A Lebanese expat living in Dubai during Covid\, Nayla began sharing videos on social media of herself cooking and singing — both lifelong passions — as a way of lightening the boredom of lockdown. The project was only ‘amateur’ in that it was done only for the love of doing it\, but became a source of real joy\, pride and connection. \nAround this time Nayla began the long\, complex journey of emigrating to Canada. A temporary stay in her hometown of Beirut was arranged as an interim measure. Unexpectedly an opportunity to open a restaurant appeared\, and although reticent at first —  she had no prior industry experience — she decided to take a leap of faith into this adventure. The menu was composed of all the dishes she loved to cook for her family\, spanning Lebanese\, Armenian\, Italian\, and Indian food. Her restaurant\, The Singing Mama\, soon became blur of singing\, cooking and hosting — a new home. \nUnfortunately the situation in Lebanon continued to deteriorate. Nayla’s family were granted an Express Entry Visa\, so they made the painful decision to close down and relocate for the sake of their children. Nayla’s own childhood was marked by war and bombing\, and she did not want her kids to experience the same trauma. Now in Canada\, Nayla hopes that cooking and singing will continue to offer pathways to new friendships\, as well as a connection to memories and traditions. \nJoin us for a night of delicious food\, lovingly prepared and shared\, accompanied by a selection of contemporary international pop\, jazz\, soul and blues vocals performed by The Singing Mama herself.\n—– \nEech Salad\nIn this classic Armenian dish\, fine bulgur wheat absorbs layers of flavour from a mix of sautéed vegetables and a rich crimson hue from a paste of smoky\, slightly spicy Aleppo pepper. Fresh mint and basil add freshness\, walnuts bring richness and texture\, and a garnish of pomegranate adds the final pop of colour and tang. \nKousa Mahshi & Warak Enab\nA beloved\, labour-intensive Lebanese dish of pale marrows (a kind of small\, young zucchini) and vine leaves stuffed with a mix of ground beef\, rice and baharat\, a fragrant Arabic mixture of 7 spices. They are then layered over lamb\, drizzled with good olive oil and lemon\, and patiently slow-cooked for hours until meltingly tender. The hollowing out of each kousa and the careful rolling of each vine leaf means this dish is a labour of love usually reserved for family gathering and special occasions. \nMujaddara Hamra\nAn ancient Levantine dish\, this mixture of lentils\, cracked bulgur and onions has been made since biblical times. This dish is a speciality of Southern Lebanon\, where it gets the name hamra\, meaning ‘red’\, from the onions which are fried until they are deeply caramelized\, sweet and dark auburn\, which lends a russet colour to the finished dish.  Served with fresh laban (yogurt) and mint. \nFattoush\nA fresh\, colourful salad of lettuce\, tomato\, cucumber\, green onions\, mint\, and radish\, with a lemon pomegranate dressing and crispy fried pita croutons. \nMedovik\nA somewhat unlikely dessert for the Middle East\, this traditional Russian honey cake has become something of a phenomenon in the UAE\, with several bakeries in Dubai specializing in just this dish. A decadent and impressive dessert\, it is comprised of more than a dozen thin layers of golden pastry interspersed with a rich\, tangy\, honey-infused cream. \n—– \n$89 +HST \n—– \nNayla Ghandour — The Singing Mama — has carried her twin loves of cooking and singing from Dubai to Beirut\, and now to Canada\, where she looks forward to sharing them both with new friends. @the.singing.mama \n—–\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur \n 
URL:https://dev.thedepanneur.ca/event/supper-club-the-singing-mama-by-nayla-ghandour/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/unnamed-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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